Physicochemical and nutritional characteristics of preserved duck egg white
نویسندگان
چکیده
منابع مشابه
Physicochemical and nutritional characteristics of preserved duck egg white.
In this paper, the physicochemical and nutritional characteristics of preserved duck egg white were analyzed and compared with fresh egg and hard-cooked egg white (n = 3). The data obtained showed that the preserved egg white was rich in essential amino acids and minerals, such as Ca, Mg, Fe, Zn, Cu, K, and Na. After fresh duck eggs were processed into preserved eggs, contents of moisture, CP, ...
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Novel basic proteins, duck basic protein small 1 (dBPS(1)) and 2 (dBPS(2)), were isolated from duck egg white by cation-exchange and gel filtration chromatography. Protein sequence analyses indicated that they possessed 39 amino acid residues with three disulfide bonds. The amino acid sequence of dBPS(1) showed 45% identity with dBPS(2). The amino acid sequence of dBPS(2) was the same as cygnin...
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Lysozyme was purified from a pooled sample of Peking duck egg whites by ion exchange chromatography and gel filtration. Three different lysozymes were found, and each was shown to be pure by several criteria. The three enzymes were like chicken lysozyme in molecular size and specific activity, although they could be distinguished from it, as well as from one another, by electrophoretic and immu...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 2014
ISSN: 0032-5791
DOI: 10.3382/ps.2013-03823